MAKE IT CUTE

· 1 (18.25-ounce) package yellow cake mix
· 1/2 cup (1 stick) butter, softened
· 1 large egg
· 1 tablespoon grated lemon zest
· 1 (14-ounce) can sweetened condensed milk
· 1/2 cup fresh-squeezed lemon juice
· 2 cups fresh or frozen (thawed) blackberries

1. Preheat oven to 350°F (or 325°F for dark-coated metal pan).
2. Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray(or foil-line pan).
3. Place the cake mix, softened butter, and egg in a large bowl.
4. Blend with an electric mixer set on low speed until all dry ingredients are moistened and mixture is well blended and crumbly.
5. Press half of mixture evenly into bottom of prepared pan.
6. Bake for 15 minutes.
7. Meanwhile, whisk together the lemon zest and condensed milk with the lemon juice in a medium bowl.
8. Stir until well-blended.
9. Arrange blackberries evenly over surface of partially baked crust.
10. Pour lemon mixture over blackberries as evenly as possible; sprinkle with reserved crumb mixture.
11. Bake for 20–24 minutes or until topping is golden brown.
12. Transfer to wire rack and cool completely.
13. Cut into bars.
14. Store in the refrigerator.

Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal by Camilla V. Saulsbury. Copyright © 2009. Reproduced by permission of the publisher, Cumberland House, Naperville, IL.

9/4/2009 8:00:00 AM